So my kombu has just given its all in a vegetarian dashi stock but there is so much of it I dare not throw it out and I wish to inquire if there is anthing else I can do with it after it has made the stock.
Also would anyone advise using dashi as the base for chinese hot and sour soup or would that turn out badly?
|Sesame salad dressing||Supertaster||9||47 weeks 3 days ago|
|Authentic paella?||maki||10||48 weeks 5 days ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||51 weeks 2 days ago|
|Shiso - uses for this herb||Loretta||0||1 year 1 week ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 1 week ago|